Apple vinegar beverage for assisting in relieving fatigue and preparation method thereof

Abstract

The invention provides an apple vinegar beverage for assisting in relieving fatigue and a preparation method thereof, and belongs to the technical field of functional beverages. Every 100 mL of the apple vinegar beverage is prepared from the following raw materials: 8 to 12 mL of apple vinegar, 65 to 72 mL of mineral water, 5 to 10 mL of a radix puerariae powder dissolving solution, 3 to 5 mL of hawthorn fruit concentrated juice, 2 to 4 mL of fructus lycii concentrated juice, 4.5 to 7 mL of a flavor regulator, 2 to 3 g of fructo-oligosaccharide, 2.5 to 3.5 g of erythritol, 0.06 to 0.1 g of taurine, 2 to 3 g of maltodextrin, 60 to 90 mg of electrolyte and 0.1 to 0.2 g of a stabilizer. The apple vinegar beverage disclosed by the invention is a multi-component synergistic fatigue relieving apple vinegar beverage which is harmonious in taste, physically stable, safe and healthy, and is suitable for sports people to drink.

Description

Technical Field

[0001] The present invention relates to the field of functional beverage technology, and particularly to an apple cider vinegar beverage that helps relieve fatigue and its preparation method. Background Technology

[0002] With the gradual improvement of public awareness of fitness and the professionalization of competitive sports, the demand for functional beverages that can immediately relieve fatigue and replenish energy is increasing among athletes. Apple cider vinegar-based sports drinks, in particular, which combine natural properties with multiple benefits, have become a hot market trend. However, current products on the market still have many technological shortcomings, making it difficult to fully meet the comprehensive needs of athletes.

[0003] Current sports drinks often focus on a single dimension of fatigue improvement, either by replenishing electrolytes to alleviate fluid imbalance or by adding single active ingredients like taurine to regulate metabolism, without incorporating the synergistic effects of food-grade ingredients into their formulation design. The imbalance between taste and health benefits is also a prominent issue: to mask the pungent sourness of apple cider vinegar, many products add large amounts of sucrose, which can cause a rapid rise and fall in blood sugar after exercise, exacerbating fatigue rebound. Even some "sugar-free" products often use only a single sugar substitute for flavoring, resulting in a bland taste and lingering astringency, leading to a poor drinking experience and making them unacceptable to athletes. Furthermore, some products rely on artificial flavorings to simulate taste or use industrially synthesized acetic acid instead of naturally fermented apple cider vinegar, lacking compatibility with the natural and healthy consumer demand.

[0004] Based on these industry realities, developing an apple cider vinegar beverage that combines the synergistic effects of multiple ingredients in relieving fatigue, has a harmonious taste, is physically stable, and is safe and healthy has become an important research and development direction in the functional beverage field. Summary of the Invention

[0005] In view of this, the purpose of this invention is to provide an apple cider vinegar beverage that helps relieve fatigue and its preparation method, which takes into account the synergistic effect of multiple components in relieving fatigue, harmonious taste, physical stability, and safety and health.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: An apple cider vinegar beverage for relieving fatigue, per 100mL, comprises the following ingredients: 8-12mL apple cider vinegar, 65-72mL mineral water, 5-10mL kudzu root powder solution, 3-5mL hawthorn concentrate, 2-4mL wolfberry concentrate, 4.5-7mL flavor modifier, 2-3g fructooligosaccharides, 2.5-3.5g erythritol, 0.06-0.1g taurine, 2-3g maltodextrin, 60-90mg electrolyte, and 0.1-0.2g stabilizer.

[0007] Preferably, the flavor modifier comprises 0.6-1 mL of ginger juice and 4-6 mL of fruit juice; the fruit juice is selected from one or more of apple juice, pear juice, orange juice or lemon juice.

[0008] Preferably, the electrolyte comprises 50-70 mg of potassium citrate and 12-18 mg of magnesium gluconate.

[0009] Preferably, the stabilizer is oligopectin.

[0010] The present invention also provides a method for preparing the above-mentioned apple cider vinegar beverage, comprising the following steps: (1) Preparation of kudzu root powder solution and electrolyte-taurine presol; (2) Stir the mineral water at low speed, then add apple cider vinegar, electrolyte-taurine pre-solution, maltodextrin, flavor modifier, hawthorn concentrate, wolfberry concentrate and ginger juice in sequence, stir well and let stand; (3) Add mineral water to oligopectin to adjust the paste, add it to the standing liquid in step (2), and stir at high speed until the pectin is completely dissolved. (4) Homogenization, pasteurization, cooling, filling and storage.

[0011] Preferably, the preparation method of the kudzu root powder solution includes: taking kudzu root powder, adding 4-6 times the volume of mineral water, stirring into a paste, then adding 10-20 times the volume of mineral water at 80-90℃, keeping warm for 5-8 minutes until completely gelatinized, and setting aside for later use.

[0012] Preferably, the method for preparing apple cider vinegar includes: apple pulp undergoing alcoholic fermentation and acetic acid fermentation to obtain apple cider vinegar fermentation liquid, which is then allowed to stand and filtered through a 100-120 mesh screen to obtain apple cider vinegar containing vinegar starter particles, which is then pasteurized and stored for later use.

[0013] Preferably, the hawthorn concentrate, wolfberry concentrate, and ginger juice are filtered through an 80-mesh filter to obtain the clarified juice for later use.

[0014] Preferably, the speed of low-speed stirring in step (2) is 200-500 rpm; and the speed of high-speed stirring in step (3) is 800-1000 rpm.

[0015] Preferably, the homogenization pressure is 20-25 MPa, the temperature is 25-30°C, and the number of times is 1-2; the pasteurization temperature is 60-65°C, and the time is 20-40 min.

[0016] Compared with the prior art, the present invention has the following beneficial effects: (1) Multi-component synergistic relief of fatigue, with comprehensive effects: This invention promotes lactic acid metabolism through apple cider vinegar and acetic acid, improves circulation through kudzu root, resists muscle damage through wolfberry, clears lactic acid through taurine, and prevents spasms through electrolytes. Experiments show that after drinking the apple acid beverage of this invention, the duration of exercise is longer and the feeling of fatigue is lower. It can relieve muscle soreness, improve endurance and energy at the same time. Moreover, the raw materials are natural and also have the function of protecting the intestines.

[0017] (2) Taste and health are both taken into account, suitable for athletes: This invention uses erythritol and fructooligosaccharides to sweeten, and combines hawthorn juice, fruit juice and ginger juice to neutralize the astringency of acetic acid, which controls sugar and has a layered flavor of sour, sweet and spicy.

[0018] (3) The apple cider vinegar beverage of the present invention has strong stability, long shelf life, and simple and controllable process, and is easy to produce. Detailed Implementation

[0019] This invention provides an apple cider vinegar beverage to help relieve fatigue, comprising the following ingredients per 100mL: 8-12mL apple cider vinegar, 65-72mL mineral water, 5-10mL kudzu root powder solution, 3-5mL hawthorn concentrate, 2-4mL wolfberry concentrate, 4.5-7mL flavor modifier, 2-3g fructooligosaccharides, 2.5-3.5g erythritol, 0.06-0.1g taurine, 2-3g maltodextrin, 60-90mg electrolyte, and 0.1-0.2g stabilizer.

[0020] In this invention, apple cider vinegar (10 mL / 100 mL) is preferred. The acetic acid in apple cider vinegar can help promote lactic acid metabolism after exercise, accelerate the excretion of metabolic waste, and relieve muscle soreness. Simultaneously, the retained portion of the vinegar's yeast (active acetic acid bacteria and probiotics) can regulate the disordered intestinal flora after exercise, improve digestive and absorptive functions, and prevent fatigue from being aggravated by intestinal discomfort. Furthermore, acetic acid can mildly stimulate the secretion of saliva and digestive juices, and when combined with other flavoring ingredients, enhance the palatability of the beverage and address the problem of poor appetite after exercise.

[0021] In this invention, mineral water at a concentration of 69.2 mL / 100 mL is preferred. Besides serving as a basic solvent, the natural trace minerals in mineral water can work synergistically with electrolytes to replenish minerals lost through sweat during exercise, thus maintaining fluid balance.

[0022] In this invention, an 8mL / 100mL solution of kudzu root powder is preferred. Kudzu root powder contains puerarin, which can promote blood circulation throughout the body after exercise and accelerate the clearance of metabolic products such as lactic acid, thereby relieving muscle stiffness and soreness. At the same time, the medicinal and edible properties of kudzu root can help "quench thirst" and meet the needs of dry mouth and tongue after exercise. Moreover, it is mild and does not irritate the sensitive stomach and intestines after exercise.

[0023] In this invention, 4 mL / 100 mL of concentrated hawthorn juice is preferred. Hawthorn is rich in organic acids, which can promote the secretion of digestive enzymes after exercise and relieve bloating and indigestion caused by pre-exercise diet or slowed gastrointestinal motility during exercise; the flavonoids it contains can help improve blood circulation and synergistically enhance the lactic acid excretion effect with kudzu root powder; the sweet and sour taste of hawthorn can balance the sourness of apple cider vinegar and the spiciness of ginger juice, enriching the flavor profile of the beverage.

[0024] In this invention, 3 mL / 100 mL of concentrated wolfberry juice is preferred. The polysaccharides in wolfberries can enhance the body's antioxidant capacity after exercise, reduce free radical damage to muscle cells during exercise, and delay fatigue accumulation; the carotene, vitamin C, and other nutrients they contain can replenish the micronutrients consumed during exercise and improve the problem of temporary post-exercise immunity decline.

[0025] In this invention, the preferred flavor modifiers include 0.6-1 mL / 100 mL of ginger juice and 4-6 mL / 100 mL of fruit juice, more preferably 0.8 mL / 100 mL of ginger juice and 5 mL / 100 mL of fruit juice, and more preferably, the fruit juice is selected from one or more of apple juice, pear juice, orange juice, or lemon juice. The gingerol in ginger juice can promote blood circulation and accelerate the excretion of lactic acid; its spiciness can mask the astringency of apple cider vinegar, improving the palatability of the beverage. The sweet taste of the fruit juice can neutralize the spiciness of the ginger juice and the sourness of the apple cider vinegar, and also supplement vitamin C.

[0026] In this invention, fructooligosaccharides (FOS) at 2.5g / 100mL are preferred. FOS are prebiotics that can regulate gut microbiota and prevent gastrointestinal discomfort after exercise. Erythritol at 3g / 100mL is also preferred. Erythritol is a zero-calorie sweetener that does not raise blood sugar, making it suitable for the blood sugar control needs of athletes. FOS and erythritol can enhance the fullness of the beverage's sweetness.

[0027] In this invention, taurine at a concentration of 0.08 g / 100 mL is preferred. Taurine can regulate the excitability of the central nervous system after exercise, relieve fatigue, promote the oxidative decomposition of lactic acid in muscle cells, and reduce lactic acid accumulation.

[0028] In this invention, 2.5g / 100mL of maltodextrin is preferred. Maltodextrin can quickly replenish carbohydrates consumed during exercise, avoiding hypoglycemia; it has a low GI value, providing stable energy without a sudden spike in blood sugar.

[0029] In this invention, the preferred electrolytes include potassium citrate 50-70 mg / 100 mL and magnesium gluconate 12-18 mg / 100 mL, and more preferably, potassium citrate 60 mg / 100 mL and magnesium gluconate 15 mg / 100 mL. Potassium citrate replenishes potassium lost through sweating during exercise and prevents muscle cramps; magnesium gluconate promotes lactic acid metabolism and relieves muscle soreness.

[0030] In this invention, oligopectin is preferred as the stabilizer, and 0.15 g / 100 mL is more preferred. Oligopectin can prevent kudzu root powder particles from settling and electrolytes from separating, ensuring that the beverage remains uniform and stable even after long-term storage.

[0031] The present invention also provides a method for preparing the above-mentioned apple cider vinegar beverage, comprising the following steps: (1) Preparation of kudzu root powder solution and electrolyte-taurine presol; (2) Stir the mineral water at low speed, then add apple cider vinegar, electrolyte-taurine pre-solution, maltodextrin, flavor modifier, hawthorn concentrate, wolfberry concentrate and ginger juice in sequence, stir well and let stand; (3) Add mineral water to oligopectin to adjust the paste, add it to the standing liquid in step (2), and stir at high speed until the pectin is completely dissolved. (4) Homogenization, pasteurization, cooling, filling and storage.

[0032] In this invention, a preferred method for preparing the kudzu root powder solution includes: taking kudzu root powder, adding 4-6 times its volume of mineral water, stirring into a paste, then adding 10-20 times its volume of mineral water at 80-90℃, keeping warm for 5-8 minutes until completely gelatinized, and setting aside. As another possible implementation, it includes: taking 10g of kudzu root powder, adding 50mL of room temperature mineral water, stirring into a paste without granules, then adding 150mL of 80-90℃ hot water while stirring until a transparent paste is formed, keeping warm until completely gelatinized, and cooling to room temperature for later use.

[0033] In this invention, a preferred method for preparing apple cider vinegar includes: apple pulp undergoing alcoholic fermentation and acetic acid fermentation to obtain apple cider vinegar fermentation liquid; after standing, it is filtered through a 100-120 mesh screen to obtain apple cider vinegar containing vinegar starter particles; and then pasteurized for later use. A further preferred method includes the following steps: (1) Raw material pretreatment: Select fresh apples that are free from rot and pests, wash and remove surface impurities, remove the core and crush them into apple pieces with a particle size of 5-10mm, add 0.1-0.3% vitamin C by weight of apple pieces, and then grind them into apple pulp using a pulping machine. (2) Alcoholic fermentation: Inoculate the apple pulp with brewing yeast (the inoculation amount is 0.2-0.5% of the apple pulp mass), control the fermentation temperature at 20-28℃, the stirring speed at 150-200 rpm, ferment for 5-7 days until the alcohol content of the fermentation liquid reaches 3-5% vol, and then stop alcoholic fermentation; (3) Acetic acid fermentation: Acetic acid bacteria are introduced into the alcohol fermentation liquid (the inoculum amount is 0.3-0.6% of the fermentation liquid mass), and liquid deep fermentation is adopted. The fermentation temperature is controlled at 25-32℃, sterile air is introduced, and fermentation is carried out for 8-12 days until the acetic acid content in the fermentation liquid reaches 4-6%, and apple cider vinegar fermentation liquid containing acetic acid yeast is obtained. (4) Post-processing: Let the apple cider vinegar fermentation liquid stand for 24-48 hours to allow some of the vinegar mother to settle naturally. Use plate and frame filtration (filtration precision of 100-120 mesh) to remove coarse impurities, retain 30-50% of the fine vinegar mother particles in the filtrate, and then pasteurize (temperature 65-70℃, time 20-30s), cool to 25-30℃ to obtain apple cider vinegar.

[0034] In this invention, hawthorn concentrate, wolfberry concentrate and ginger juice are preferably filtered through an 80-mesh filter and the clarified juice is used for later use.

[0035] In this invention, the preferred speed of low-speed stirring is 200-500 rpm, more preferably 300-400 rpm; the preferred speed of high-speed stirring is 800-1000 rpm, more preferably 900-1000 rpm.

[0036] In this invention, the homogenization pressure is preferably 20-25 MPa, the temperature is 25-30°C, and the number of times is 1-2; the pasteurization temperature is preferably 60-65°C, and the time is 20-40 min, more preferably 30 min.

[0037] In this invention, the preferred filling process includes: pouring the apple cider vinegar beverage into an aseptic filling machine, selecting dry and sterile glass or PET bottles, avoiding contact between the liquid and the bottle opening during filling, and sealing immediately after filling. Preferred storage conditions are: refrigerated (2-8°C) or stored at room temperature (≤25°C) away from light.

[0038] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0039] Example 1 An apple cider vinegar beverage designed to help relieve fatigue, with the following ingredients and preparation method per 100mL: Apple cider vinegar 10mL, mineral water 69.5mL, kudzu root powder solution 8mL, hawthorn concentrate 4mL, wolfberry concentrate 3mL, flavor modifier 5.5mL (including ginger juice 0.8mL and apple juice 4.7mL), fructooligosaccharides 2.5g, erythritol 3g, taurine 0.08g, maltodextrin 2.5g, electrolytes (potassium citrate 60mg and magnesium gluconate 15mg), and stabilizer pectin oligosaccharides 0.15g.

[0040] (1) Preprocessing stage: Preparation of kudzu root powder solution: Take 10g of kudzu root powder, add 4 times the volume (40mL) of room temperature mineral water and stir until it becomes a smooth paste without granules. Then add 15 times the volume (150mL) of 85℃ mineral water while stirring until it becomes a transparent paste. Keep warm for 6 minutes until it is completely gelatinized. Cool to room temperature for later use.

[0041] Preparation of electrolyte-taurine presol: Mix 60 mg potassium citrate, 15 mg magnesium gluconate and 0.08 g taurine, add 10 mL mineral water and stir until completely dissolved.

[0042] Preparation of apple cider vinegar: Select apples without rot, wash and core them, then crush them into 5-10mm pieces. Add 0.2% vitamin C by weight of the apple pieces and blend to obtain the original pulp. Inoculate the original pulp with 0.3% brewer's yeast and ferment at 25℃ and 180rpm for 6 days (4% vol) to complete alcoholic fermentation. Inoculate the fermentation liquid with 0.4% acetic acid bacteria by weight of the fermentation liquid and ferment in a liquid deep fermentation at 28℃ for 10 days (5% acetic acid content) to obtain the fermentation liquid. After standing for 36 hours, filter through 110 mesh (retaining 40% of the vinegar starter particles), pasteurize at 68℃ for 25 seconds, and cool for later use.

[0043] Processing concentrated juice and ginger juice: Hawthorn concentrated juice, wolfberry concentrated juice and ginger juice are filtered through an 80-mesh sieve, and the clear juice is used for later use.

[0044] (2) Mixing stage: Stir the mineral water at a low speed of 350 rpm, then add apple cider vinegar, electrolyte-taurine pre-solution, maltodextrin, flavor modifier (apple juice + ginger juice), hawthorn concentrate, and wolfberry concentrate in sequence. Stir well and let stand for 10 minutes.

[0045] (3) Stabilization stage: Add 0.15g of oligopectin to 5mL of mineral water to make a paste, add it to the above standing liquid, and stir at 950rpm until the pectin is completely dissolved.

[0046] (4) Post-processing stage: Homogenize once at 22MPa and 28℃; pasteurize at 62℃ for 30min; cool to 25℃ and fill into dry sterile PET bottles with an aseptic filling machine (avoid liquid contact with bottle mouth), seal and store at 2-8℃.

[0047] Example 2 An apple cider vinegar beverage designed to help relieve fatigue, with the following ingredients and preparation method per 100mL: Apple cider vinegar 9mL, mineral water 72mL, kudzu root powder solution 6mL, hawthorn concentrate 3mL, wolfberry concentrate 3mL, flavor modifier 7mL (including ginger juice 1.0mL and pear juice 6.0mL), fructooligosaccharide 2g, erythritol 2.5g, taurine 0.06g, maltodextrin 2g, electrolytes (potassium citrate 50mg and magnesium gluconate 12mg), stabilizer pectin oligosaccharide 0.1g.

[0048] (1) Preprocessing stage: Preparation of kudzu root powder solution: Take 10g of kudzu root powder, add 4 times the volume (40mL) of room temperature mineral water and stir into a paste, then add 10 times the volume (100mL) of 80℃ mineral water, keep warm for 5min until completely gelatinized, and cool for later use.

[0049] Preparation of electrolyte-taurine presol: Mix 50 mg potassium citrate, 12 mg magnesium gluconate and 0.06 g taurine, and dissolve in 8 mL mineral water.

[0050] Preparation of apple cider vinegar: Apple pulp is inoculated with 0.2% brewer's yeast and fermented at 20℃ and 150rpm for 7 days (3% vol alcohol content); then inoculated with 0.3% acetic acid bacteria and fermented in a liquid deep fermentation at 25℃ for 8 days (4% acetic acid content); after standing for 24 hours, it is filtered through a 100-mesh filter (retaining 30% of the vinegar starter particles) and pasteurized at 65℃ for 30 seconds for later use.

[0051] Processing concentrated juice and ginger juice: Hawthorn concentrated juice, wolfberry concentrated juice, and ginger juice are filtered through an 80-mesh sieve to obtain clear juice for later use.

[0052] (2) Mixing stage: Stir the mineral water at a low speed of 200 rpm, then add apple cider vinegar, electrolyte-taurine pre-solution, maltodextrin, flavor modifier (pear juice + ginger juice), hawthorn concentrate, and wolfberry concentrate in sequence. Stir well and let stand for 8 minutes.

[0053] (3) Stabilization stage: Add 0.1g of oligopectin to 4mL of mineral water to make a paste, add it to the standing liquid, and stir at 800rpm until dissolved.

[0054] (4) Post-processing stage: homogenize twice at 20MPa and 25℃; pasteurize at 60℃ for 40min; cool to 20℃ and aseptically fill into glass bottles, seal and store at ≤25℃ away from light.

[0055] Example 3 An apple cider vinegar beverage designed to help relieve fatigue, with the following ingredients and preparation method per 100mL: Apple cider vinegar 11mL, mineral water 65mL, kudzu root powder solution 9mL, hawthorn concentrate 5mL, wolfberry concentrate 4mL, flavor modifier 6mL (including ginger juice 0.9mL and orange juice 5.1mL), fructooligosaccharide 3g, erythritol 3.5g, taurine 0.1g, maltodextrin 3g, electrolytes (potassium citrate 70mg and magnesium gluconate 18mg), stabilizer pectin oligosaccharide 0.2g.

[0056] (1) Preprocessing stage: Preparation of kudzu root powder solution: Take 10g of kudzu root powder, add 6 times the volume (60mL) of room temperature mineral water and stir into a paste, then add 20 times the volume (200mL) of 90℃ mineral water, keep warm for 8 minutes until completely gelatinized, and cool for later use.

[0057] Preparation of electrolyte-taurine presol: Mix 70 mg potassium citrate, 18 mg magnesium gluconate and 0.1 g taurine, and dissolve in 12 mL mineral water.

[0058] Preparation of apple cider vinegar: Apple pulp is inoculated with 0.5% brewer's yeast and fermented at 28℃ and 200rpm for 5 days (5% alcohol by volume); then inoculated with 0.6% acetic acid bacteria and fermented in a liquid deep fermentation at 32℃ for 12 days (6% acetic acid content); after standing for 48 hours, it is filtered through a 120-mesh filter (retaining 50% of the vinegar starter particles) and pasteurized at 70℃ for 20 seconds for later use.

[0059] Processing concentrated juice and ginger juice: Hawthorn concentrated juice, wolfberry concentrated juice, and ginger juice are filtered through an 80-mesh sieve to obtain clear juice for later use.

[0060] (2) Mixing stage: Stir the mineral water at a low speed of 500 rpm, then add apple cider vinegar, electrolyte-taurine pre-solution, maltodextrin, flavor modifier (orange juice + ginger juice), hawthorn concentrate, and wolfberry concentrate in sequence. Stir well and let stand for 12 minutes.

[0061] (3) Stabilization stage: Add 0.2g of oligopectin to 6mL of mineral water to make a paste, add it to the standing liquid, and stir at 1000rpm until dissolved.

[0062] (4) Post-processing stage: homogenize once at 25MPa and 30℃; pasteurize at 65℃ for 20min; cool to 22℃ and then aseptically fill, seal and store at 2-8℃.

[0063] Experimental Example 1 Safety test 1. Experimental animals: SPF-grade ICR mice (20 males and 20 females, weighing 20±2g).

[0064] 2. Administration method: Gavage. Three dosage groups were set up according to 50 times, 100 times and 200 times the recommended human drinking volume of 500mL / day. The control group was given physiological saline by gavage.

[0065] 3. Observation period: After gavage, mice were observed for 7 consecutive days, and their activity, diet, weight changes and mortality were recorded.

[0066] 4. Experimental Results: Within 7 days, mice in each dose group showed no deaths, no abnormal behaviors (such as convulsions or lethargy), and normal weight gain (with no significant difference from the control group), and were deemed "acutely toxic and safe".

[0067] Experimental Example 2 Clarity and Storage Stability Experiments 1. Sample: Apple cider vinegar beverage of Example 1 of the present invention (homogenized and bottled in a transparent PET bottle).

[0068] 2. Instruments: Turbidity meter (to measure NTU value), high-speed centrifuge (3000rpm), constant temperature and humidity chamber (to simulate storage conditions), electronic balance (to measure sediment volume).

[0069] 3. Storage conditions: Set up 3 sets of simulated environments: (1) Normal temperature group: 25℃, RH 60%; (2) Low temperature group: 4℃, RH 60%; (3) Accelerated aging group: 37℃, RH 75% (equivalent to 6 months at normal temperature).

[0070] 4. Experimental methods: (1) Immediate clarity test: 24 hours after sample preparation, take the supernatant (avoiding possible trace precipitation at the bottom), measure the turbidity value (NTU) with a turbidimeter, and simultaneously observe with the naked eye whether there is any visible precipitation (record "no / trace / obvious"). (2) Storage stability test: The samples were placed under three different storage conditions, and samples were taken periodically (0 days, 1 month, 2 months, and 3 months) to perform four tests: Turbidity measurement: Same as "real-time detection", record changes in NTU values; Precipitation rate determination: Take 100 mL of sample, centrifuge at 3000 rpm for 10 min, discard the supernatant, wash the precipitate 3 times with distilled water, dry at 60℃ to constant weight, and calculate the precipitation rate: Precipitation rate (%) = (dry weight of precipitate / total weight of sample) × 100; pH and soluble solids: pH and soluble solids are measured (refractometer, Brix value is measured).

[0071] 5. Experimental Results: (1) Clarity: 24 hours after preparation, the turbidity value is ≤5 NTU, and it is “completely clear with no precipitate” when observed with the naked eye; (2) Storage stability: Within 3 months, the turbidity value changes by ≤2 NTU under various storage conditions, with no obvious turbidity; the precipitation rate is ≤0.1% under various storage conditions, with no visible precipitation; the pH is stable at 3.5-4.0 under various storage conditions; the soluble solids (Brix) change is ≤0.5% under various storage conditions, with no sugar analysis.

[0072] Experimental Example 3 Flavor sensory evaluation experiment 1. Experimental Materials Samples: The apple cider vinegar beverage of the present invention (Example 1) and the commercially available control samples are three mainstream apple cider vinegar beverages, denoted as C1, C2 and C3; Tools: Disposable transparent cup, purified water, 9-point rating sheet; Evaluation team: 15 professional sensory evaluators familiar with the definition of indicators such as sourness, sweetness, and aroma.

[0073] 2. Experimental Methods Sample preparation: Place all samples in a constant temperature environment of 25℃ for 1 hour, and dispense them into 50mL / cup, randomly numbered A1-A4; 3. Evaluation Process The evaluators evaluated only one sample at a time. After drinking the sample, the evaluators rinsed their mouths with purified water and waited 3 minutes before evaluating the next sample. Finally, they scored the five core indicators (out of 9: 1 = very poor, 9 = excellent), as shown in Table 1. The evaluation was repeated for three consecutive days, and the average value was taken.

[0074] Table 1 Scoring Criteria for 5 Core Indicators

[0075] 4. Experimental Results As shown in Table 2, the apple cider vinegar beverage of Example 1 of this invention exhibits significant advantages in all flavor evaluation dimensions. The acidity balance score is 8.2, mainly due to the gradient harmony between the organic acids of hawthorn concentrate and the acidity of apple cider vinegar, which, combined with the sweetness of pear juice, neutralizes the sharpness of acetic acid, resulting in no acid reflux or blandness. Regarding sweetness balance, Example 1 uses erythritol and fructooligosaccharides to create a complex sweetness, suitable for the sugar control needs of athletes and without the after-bitterness of artificial sweeteners, scoring 8.0. In terms of aroma balance, Example 1 blends the fermented aroma of apple cider vinegar, the herbal aroma of kudzu root, the fruity aroma of goji berries, and the spiciness of ginger, creating a rich and natural flavor profile, scoring 8.3; commercially available samples generally suffer from a single aroma profile. In terms of mouthfeel, Example 1 scores the highest, thanks to the synergistic effect of homogenization and fructooligosaccharides, resulting in a smooth, grain-free beverage. The slight spiciness of ginger juice also provides a mild, warming sensation without throat irritation. Regarding the aftertaste, Example 1 left no sour or sweet residue after drinking, and had a subtle sweetness from goji berries, scoring 8.1; the aftertaste scores of commercially available samples were all below 6.5. Overall, the beverage of this invention scored 1.9-2.3 points higher on average than commercially available samples, fully demonstrating its technical advantage in flavor harmony.

[0076] Table 2. Sensory evaluation of different apple cider vinegar beverages

[0077] Test Example 4 Auxiliary fatigue relief test 1. Experimental Materials Experimental group: Apple cider vinegar beverage of the present invention (Example 1, 200mL / serving); Control group: Placebo beverage (identical in appearance and color to the experimental group, containing mineral water, erythritol 0.3g, citric acid 0.05g, trace amounts of sunset yellow, etc., but without taurine, kudzu root powder solution, and concentrated wolfberry juice, etc.). Instruments: Heart rate wristband (for real-time heart rate monitoring), electronic stopwatch, 30cm high experimental step, Borg fatigue scale (RPE 6-20 points), visual analog scale for fatigue (VAS 0-10 points); Experimental subjects: Healthy college students (20-24 years old, half male and half female, excluding students with athletic talents, patients with chronic diseases, and those allergic to the experimental components), 20 people in each group, for a total of 40 people.

[0078] 2. Experimental Methods Grouping and washout period: Forty subjects were randomly divided into two groups, A and B. Group A drank the experimental beverage in the first round and the placebo in the second round. Group B had the experimental order reversed. A 7-day washout period was set between the two groups to ensure that no experimental components remained in the body.

[0079] Basic index measurement: On the day of the experiment, after fasting for 4 hours, the subjects sat quietly for 10 minutes, and the baseline heart rate (HR0) was measured. The baseline VAS fatigue score was also recorded (the initial score was 0, and there was no feeling of fatigue).

[0080] Beverage consumption and exercise load: Subjects drank the corresponding beverage (200mL / person), and after resting for 30 minutes, a standardized step test was conducted to induce fatigue: continuous exercise was performed at a fixed rhythm of "2 seconds up the step, 2 seconds down the step" until the rhythm could not be maintained (subjective exhaustion), and the duration of exercise was recorded with a stopwatch; if obvious discomfort (such as dizziness or palpitations) occurred in the middle, exercise was stopped immediately and the time was recorded.

[0081] Indicator detection: Heart rate (HR1, HR2) was measured at two time points: immediately after exercise and 1 hour after exercise. RPE score and VAS fatigue score were recorded.

[0082] 3. Experimental Results As shown in Table 3, the experimental group exhibited significantly longer exercise duration than the control group, indicating that the beverage of this invention effectively delays fatigue onset and enhances exercise endurance. This is attributed to the synergistic effect of multiple components in the formula. Regarding heart rate recovery efficiency, the experimental group's heart rate immediately after exercise was lower than that of the control group, and its heart rate one hour after exercise was closer to its baseline heart rate (approximately 75 beats / min), demonstrating the beverage's effect in alleviating cardiovascular fatigue. The difference in subjective fatigue perception was also significant. The experimental group's RPE and VAS scores immediately after exercise were significantly lower than those of the control group, and the VAS score decreased substantially one hour after exercise, indicating that the subjects experienced milder symptoms of fatigue such as muscle soreness, heaviness, and mental fatigue after drinking the beverage of this invention.

[0083] Table 3. Fatigue-relieving effects of apple cider vinegar beverages

[0084] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. An apple cider vinegar beverage that helps relieve fatigue, characterized in that, The raw materials include the following ingredients per 100 mL: apple vinegar 8-12 mL, mineral water 65-72 mL, pueraria powder solution 5-10 mL, hawthorn concentrated juice 3-5 mL, medlar concentrated juice 2-4 mL, flavoring agent 4.5-7 mL, fructooligosaccharide 2-3 g, erythritol 2.5-3.5 g, taurine 0.06-0.1 g, malt dextrin 2-3 g, electrolyte 60-90 mg, and stabilizer 0.1-0.2 g.

2. The apple vinegar beverage according to claim 1, characterized by, The flavoring agent includes ginger juice 0.6-1 mL and fruit juice 4-6 mL; the fruit juice is selected from one or more of apple juice, pear juice, orange juice, or lemon juice.

3. The apple vinegar beverage according to claim 1, characterized by, The electrolyte includes potassium citrate 50-70 mg and magnesium gluconate 12-18 mg.

4. The apple vinegar beverage according to claim 1, characterized by, The stabilizer is oligomeric pectin.

5. The method for preparing the apple vinegar beverage according to any one of claims 1 to 4, characterized by, The method includes the following steps: (1) preparing pueraria powder solution and electrolyte-taurine pre-solution; (2) stirring the mineral water at low speed, and then adding the apple vinegar, electrolyte-taurine pre-solution, malt dextrin, flavoring agent, hawthorn concentrated juice, medlar concentrated juice, and ginger juice in sequence, and stirring uniformly and then standing; (3) adding oligomeric pectin to the mineral water to adjust the paste, and then adding the standing liquid of step (2) and stirring at high speed until the pectin is completely dissolved; (4) homogenizing, pasteurizing, cooling, filling, and storing.

6. The production method according to claim 5, wherein The preparation method of the pueraria powder solution includes the following steps: taking pueraria powder, adding 4-6 times the volume of mineral water, stirring to form a paste, adding 10-20 times the volume of 80-90 ℃ mineral water, and keeping warm for 5-8 min until complete gelatinization, and then preparing for use.

7. The preparation method according to claim 5, characterized in that, The preparation method of the apple vinegar includes the following steps: subjecting apple original syrup to alcohol fermentation and acetic acid fermentation to obtain apple vinegar fermentation liquid, filtering the apple vinegar fermentation liquid through a 100-120 mesh sieve to obtain apple vinegar containing vinegar mother particles, and then pasteurizing the apple vinegar and preparing for use.

8. The preparation method according to claim 5, characterized in that, The hawthorn concentrated juice, medlar concentrated juice, and ginger juice are filtered through an 80 mesh sieve, and the clear juice is prepared for use.

9. The preparation method according to claim 5, characterized in that, The stirring speed in step (2) is 200-500 rpm; and the stirring speed in step (3) is 800-1000 rpm.

10. The method of claim 5, wherein, The homogenization pressure is 20-25 MPa, the temperature is 25-30 ℃, and the number of times is 1-2; and the pasteurization temperature is 60-65 ℃, and the time is 20-40 min.

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